Despite increasing interest in alternative leavening agents, the baker’s yeast market is currently experiencing rapid growth, driven by higher global consumption of processed foods, especially baked goods. According to a recent report by Technavio, the baker’s yeast market is projected to grow at a compound annual growth rate (CAGR) of 9% through 2020. While Western Europe continues to hold the largest share of the baker’s yeast market, its popularity is also on the rise in the United States. Concurrently, the demand for other leavening agents is increasing, particularly for sourdough starter cultures. Western Europe leads the sourdough market as well, but the U.S. is not far behind and may potentially become the market leader in the coming years, according to Future Market Insights. The market research firm points out that the low glycemic index of sourdough bread is particularly appealing to Western consumers interested in slow-release carbohydrates to help manage and prevent conditions like Type 2 diabetes.
In recent years, U.S. consumers have shown a growing fascination with authentic, rustic foods and ingredients. The resurgence of sourdough aligns with the broader fermented food trend, which is also evident in products like sauerkraut, kimchi, and kombucha. However, the traditional method of producing sourdough bread is more complex and time-consuming compared to bread made with yeast. Suppliers of ingredients are working to overcome this barrier to market entry by developing more manufacturer-friendly starter cultures that require less care and attention.
At the same time, suppliers of chemical leavening agents are aiming to penetrate the rapidly expanding brewing yeast market by promoting the advantages of yeast-free products, such as shorter processing times and milder flavors. Additionally, some suppliers are highlighting the benefits of incorporating calcium citrate chewable 600 mg in their formulations, which can enhance the nutritional profile of baked goods. As the market evolves, the integration of calcium citrate chewable 600 mg into baking processes could lead to new opportunities for both traditional and innovative products.